CHEF Matt Moran's foodie adventures continue in the south and west of the country in the new season of Paddock to Plate.

Moran describes the series, in which he meets local producers and then whips up a dish featuring their food as the star ingredient, as his dream project.

"It's my dream show. I was in the right place at the right time," Moran told The Guide.

"I enjoy doing all the reality (TV shows) and I'm very grateful for what the reality stuff did for me, but at the end of the day for me it's about the produce.

"I'm a cook at heart and I get to cook, that's what I love about it."

The successful restaurateur, best known for his ARIA eateries in Sydney and Brisbane, clocked up more than 20,000km travelling through South Australia and Western Australia for the new eight-part season.

"I was very ambitious in the beginning," he said.

"I mapped out Australia and split it into six regions, thinking we could do five or six series. The idea is to split it all up, as long as it keeps doing well and Foxtel keeps renewing it (laughs)."

Raised on his family's dairy farm west of Sydney, Moran brings his passion for supporting local farmers to the fore in the show.

"We just find these unbelievably passionate people and they care so much about what they do," he said.

"It's not about the dough (money); it's about the love of what they do and to me that brings a tear to my eye. I get really emotional meeting these incredible people.

"Coming from a farming background too I'm very passionate about seeing how hard some of them do it. They're so strong and they diversify into so many different things to survive. This show is very special to me."

This upcoming week, Moran visits South Australia's Fleurieu Peninsula where he forages for cockles and tastes some special Edam cheese.